Statistics for Studies on the effect of pH, temperature and metal ions on the production of pectinase from tamarind kernel powder by submerged fermentation using Aspergillus foetidus (NCIM 505)
Total visits
| views | |
|---|---|
| Studies on the effect of pH, temperature and metal ions on the production of pectinase from tamarind kernel powder by submerged fermentation using Aspergillus foetidus (NCIM 505) | 3 |
Total visits per month
| views | |
|---|---|
| October 2024 | 0 |
| November 2024 | 0 |
| December 2024 | 0 |
| January 2025 | 3 |
| February 2025 | 0 |
| March 2025 | 0 |
| April 2025 | 0 |
File Visits
| views | |
|---|---|
| 13105.pdf | 7 |